A warming summer chili is just what the doctor ordered with this veggie-full classic.

Black Bean & Zucchini Chili

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves:4-6


  • 3 Tablespoons olive oil
  • 1 medium sized onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 bell peppers, roughly chopped
  • 1 Jalapeño pepper, seeded and diced
  • 2 medium sized zucchini/summer squash, cut into 1/4 inch chunks
  • 2 Tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • healthy pinch of salt
  • 1/4 cup tomato paste
  • 1 (12oz) bottle pale ale
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 1/2 cups vegetable stock
  • salt + pepper to taste
  • 1/4 cup minced cilantro
  • full fat greek yogurt for serving
  • fresh lime juice for serving


  1. Heat the olive oil in a dutch oven over medium-high heat. Add the onion and cook for about 3 minutes. Stir in the garlic, bell peppers, jalapeño, and zucchini. Cook for about 1 minute. Add the chili powder, cumin, oregano, salt and continue to cook, stirring often, for about 8 minutes. Add the tomato paste and cook for 1 more minute, stirring often. Deglaze the pan by pouring in the 12 ounces of beer and 1 1/2 cups vegetable stock. Bring to a low boil. Reduce heat to low and simmer for 30 minutes. Season to taste with salt and pepper
  2. Serve with minced cilantro, a dollop of greek yogurt and freshly squeezed lime juice.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Taste test as you go
  • Have fun in the kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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